Barilla G.er.f.lli - Societa Per Azioni

Barilla G. E R. F.lli - Societa Per Axioni

Roberto Guarneri

Claudio Ferrari

A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered.

Method of making sheet dough for long-life fresh pasta products

In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75.degree. to 80.degree. C. and is then dried at temperatures below 60.degree. C. until a moisture content of 11% is reached.

Method of drying pasta containing ingredients of marked coloration

In order to stabilize pre-packaged food products and simultanously sanitize the packages, the packages are treated with microwaves in a first processing zone in an atmosphere where hot air is maintained at a superatmospheric pressure. The hot hair is thermostat-regulated at a temperature slightly above that which has been set for stabilizing the food products. The packages are then transferred to a second processing zone maintained at the temperature and pressure of the first zone but free of microwaves. The packages are then transferred to a cooling zone for cooling at a predetermined cooling temperature at superatmospheric pressure. The hot and cold air in the heating and cooling zones are kept in constant motion.

Method for heat prepackaged food products using microwaves in a heated

A method of making dried pasta products from freshly prepared pasta having a relative moisture content of about 32% by weight comprises a drying process which is carried out by successive isothermal applications of heat at progressively higher temperatures with the range of 40.degree. to 110.degree. C. while controlling the Aw of the pasta at values below 0.86. In this way, the pasta overall drying time is significantly shortened while keeping its organoleptic properties unaltered.

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Parma, Italy

Roberto Guarneri